Do your mornings feel like a whirlwind of activity, with everyone rushing about and breakfast becoming an afterthought? We certainly know the feeling. The idea of a peaceful, nutritious start often seems like a distant dream. But what if we told you that a scrumptious, comforting, and wonderfully simple breakfast is well within your grasp, even on the most hectic of days? Let us introduce you to the answer to your morning prayers: our fabulous Baked Apple Cinnamon Oatmeal Cups Recipe. These marvellous little muffins capture all the cosiness of a warm bowl of apple cinnamon porridge but in a handy, portable form. They are the ultimate make-ahead breakfast, offering a comforting taste in every single bite.

Just picture the delightful aroma of sweet apples and warm spices filling your kitchen, a promise of a breakfast that tastes like a treat but is filled with wholesome ingredients. We’ve fine-tuned this recipe to be delightfully straightforward, using common cupboard staples to create something genuinely special. These oatmeal cups are wonderfully soft and chewy, dotted with tender pieces of apple that will surely win over the whole family. We think they’re perfect for baking on a Sunday, preparing you for a week of stress-free, grab-and-go mornings that will keep you feeling full and happy until lunch. It’s time to swap morning mayhem for a delicious, well-organised start!

Why You’ll Love This Recipe

• They taste like a comforting apple crumble in muffin form. The blend of sweet, soft apples with warming spices like cinnamon and nutmeg is a timeless pairing that delivers pure satisfaction and flavour.
• This recipe is a game-changer for meal prep. A single batch can be prepared in less than 45 minutes and will store perfectly for the week. Just grab one for a speedy and satisfying breakfast on busy mornings.
• Brimming with fibre from rolled oats and fruit, and naturally sweetened with maple syrup, these cups are a nourishing way to begin your day, far healthier than most shop-bought breakfast bars.
• We adore how versatile this recipe is. Feel free to swap the apple for pears or berries, mix in some nuts or seeds for extra texture and protein, or even add a few dark chocolate chips for an indulgent twist.

The Magic of Apple and Cinnamon

The undeniable stars of this recipe are, of course, the classic duo of apple cinnamon. It’s a flavour partnership that feels like a warm hug, particularly welcome during the crisp days of autumn and winter. As the apples bake, their natural sweetness deepens, infusing the oatmeal batter with moisture and creating delightful pockets of fruity goodness. We’re fond of using a firm British eating apple, such as a Braeburn or a Gala, as they keep their shape nicely, adding a lovely bite to the soft oatmeal. For a softer, more integrated texture, a traditional Bramley cooking apple will break down beautifully, almost melting into the mixture.

Cinnamon provides the perfect counterbalance with its warm, aromatic spice that beautifully complements the apple. We’ve also included a dash of nutmeg and ginger to build a more rounded, complex spice blend that evokes the cosiness of home baking. If you’re a fan of these comforting fruit-and-spice bakes, we think you’ll also fall for our Apple Cider Whoopie Pies, which share that same lovely autumnal charm.

Ingredients

• 200g rolled oats (not instant or jumbo oats)
• 75g plain flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 large apples (approx. 300g), peeled, cored, and diced into small 1cm cubes
• 2 large free-range eggs
• 240ml milk (dairy or a non-dairy alternative like almond or oat milk works well)
• 120ml pure maple syrup (or honey)
• 60g unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• Optional: 50g chopped walnuts or pecans for added crunch

Tips for Perfect Oatmeal Cups

Before we dive into the method, we’d love to share a few pointers to help you achieve perfect Baked Apple Cinnamon Oatmeal Cups every time. Firstly, be gentle with the batter. Once you’ve added the wet ingredients to the dry, mix only until they are just combined. Overmixing can result in tough, dense cups. Secondly, we strongly suggest using paper or silicone muffin cases. While you can grease the tin, liners are a foolproof way to prevent sticking and make cleaning up a doddle. Lastly, allow the oatmeal cups to cool in the tin for a good 10-15 minutes before transferring them to a wire rack. They are quite soft straight from the oven and need this time to set properly.

These simple tips help make the process entirely foolproof. It’s similar to our much-loved Oatmeal Dark Chocolate Cookies, where the secret to a fantastic texture lies in the technique. A light touch and a little patience are all that’s required!

Instructions

1. To start, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Prepare a 12-hole standard muffin tin by lining it with paper or silicone cases, or by greasing it well.
2. In a large bowl, place all your dry ingredients. Add the rolled oats, plain flour, baking powder, ground cinnamon, nutmeg, ginger, and salt. Give them a good whisk to ensure everything is mixed together evenly.
3. In a separate jug or medium bowl, whisk together the wet ingredients. Start by lightly beating the eggs, then pour in the milk, maple syrup, melted butter, and vanilla extract. Whisk until the mixture is lovely and smooth.
4. Now, pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold everything together until it is just combined. Don’t worry about a few lumps; it’s important not to overmix.
5. Gently stir in the diced apples and, if you’re using them, the chopped nuts. Fold them through just enough so they are evenly spread throughout the batter.
6. Carefully divide the batter evenly between the 12 prepared muffin cases. The batter should fill each case almost to the brim. For a nice finish, you can sprinkle a little extra cinnamon or a few oats over the top of each one.
7. Place the tin in your preheated oven and bake for 20-25 minutes. You’ll know the oatmeal cups are done when they are golden brown, feel firm to the touch, and a skewer inserted into the centre comes out clean.
8. Once baked, remove the tin from the oven and let it stand for at least 10-15 minutes. This is an important step that allows the cups to firm up. Afterwards, carefully move them to a wire rack to finish cooling completely.

Serving and Topping Ideas

These Baked Apple Cinnamon Oatmeal Cups are utterly delicious as they are, but they also serve as a wonderful base for some tasty toppings! We love to warm them gently in the microwave for 20 seconds or so to recapture that fresh-from-the-oven feeling. For a more filling breakfast, serve a cup with a spoonful of creamy Greek yoghurt and an extra little drizzle of maple syrup. A smear of peanut or almond butter on top adds a fantastic boost of protein. You could even crumble one into a bowl with a splash of milk for a quick, deconstructed porridge experience. They are a wonderfully flexible breakfast treat, much like how our simple Biscoff Truffles can be adapted for any occasion.

Frequently Asked Questions

We are so thrilled for you to try this Baked Apple Cinnamon Oatmeal Cups Recipe. It has truly become a favourite in our homes thanks to its simplicity, wonderful flavour, and sheer convenience. It’s a recipe that ticks all the boxes: a wholesome, satisfying breakfast that tastes like a proper treat and helps simplify those rushed mornings. We have a feeling it will become one of your go-to meal prep recipes. If you do give it a try, we would love to hear how you get on! Feel free to leave a comment below or tag us in your pictures on social media. Happy baking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g rolled oats (not instant or jumbo oats)
• 75g plain flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 large apples (approx. 300g), peeled, cored, and diced into small 1cm cubes
• 2 large free-range eggs
• 240ml milk (dairy or a non-dairy alternative like almond or oat milk works well)
• 120ml pure maple syrup (or honey)
• 60g unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• Optional: 50g chopped walnuts or pecans for added crunch

Instructions

1. To start, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Prepare a 12-hole standard muffin tin by lining it with paper or silicone cases, or by greasing it well.
2. In a large bowl, place all your dry ingredients. Add the rolled oats, plain flour, baking powder, ground cinnamon, nutmeg, ginger, and salt. Give them a good whisk to ensure everything is mixed together evenly.
3. In a separate jug or medium bowl, whisk together the wet ingredients. Start by lightly beating the eggs, then pour in the milk, maple syrup, melted butter, and vanilla extract. Whisk until the mixture is lovely and smooth.
4. Now, pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold everything together until it is just combined. Don’t worry about a few lumps; it’s important not to overmix.
5. Gently stir in the diced apples and, if you’re using them, the chopped nuts. Fold them through just enough so they are evenly spread throughout the batter.
6. Carefully divide the batter evenly between the 12 prepared muffin cases. The batter should fill each case almost to the brim. For a nice finish, you can sprinkle a little extra cinnamon or a few oats over the top of each one.
7. Place the tin in your preheated oven and bake for 20-25 minutes. You’ll know the oatmeal cups are done when they are golden brown, feel firm to the touch, and a skewer inserted into the centre comes out clean.
8. Once baked, remove the tin from the oven and let it stand for at least 10-15 minutes. This is an important step that allows the cups to firm up. Afterwards, carefully move them to a wire rack to finish cooling completely.

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